I have never posted a pot roast recipe here because I have never been happy with any of the elaborate pot roast recipes I have tried since I started cooking for myself. Why is pot roast so hard? Because everyone (yes, me included) wants to fancy it up with wine and veggies or smother it in cream of mushroom soup. Which is unfortunate because the very best pot roast is just slow braised beef that tastes like, well, beef.

This is my Aunt’s pot roast with homemade noodles which was Grandma’s recipe before her and probably Great-Grandma’s before her. The pot roast is great-juicy and beefy-but what really make this meal special are the homemade egg noodles. Chewy and tender, these noodles are closer to what you would find in a Southern chicken and dumplins recipe than to typical egg noodles. Feel free to use a pasta maker but I like them best rustic and hand-cut. It is important to get a nicely marbled chuck roast: the slowly melting fat will keep your roast moist.

Classic Pot Roast

serves 4, prep 15 min, cook 3-5 hours

3-5 lb chuck roast

salt and pepper

2 tbsp oil

8 cups water or beef broth, as needed to cover

Preheat oven to 350F. Season chuck roast all over with salt and pepper.

Heat oil over medium high heat in a dutch oven or oven proof pot with a tight fitting lid.

Brown roast on all sides in hot oil, remove from heat.

Add enough water or broth to the pot to cover the roast. Alternately, you can place roast in a slow-cooker and cover with liquid.

Cover pot tightly and bake for 3 hours or longer, until roast is tender and falling apart.

Homemade Egg Noodles

Turn dough out onto a floured counter top and knead until no longer sticky.

Roll dough out as thin as possible. Slice into noodles approximately a 1/4 inch wide. If you are using a pasta machine use the fettuccine setting. My favorite is hand-cut noodles which you can do by simply slicing the rolled out dough into strips or squares or by flouring the dough and rolling it up jelly-roll style and then slicing horizontally.

Spread noodles out to dry or, alternately, place on a cookie sheet and freeze.

Dry noodles at least 3 hours. When ready to cook, bring soup or juices to a boil and drop in fresh or frozen noodles.

Simmer noodles 10 minutes or until soft and tender.

To scale the noodle recipe do as follows: one egg for every three diners and two tablespoons of milk and one cup of flour per egg.

I grew up with simple pot roast for Sunday dinner, and every Sunday. Slow roasted with potatoes, carrots and onions. No frills. Easy and delicious. I’ve never seen it served over noodles and it sounds absolutely fabulous! Especially homemade noodles.

Have you tried the three ingredient pot roast. It goes well with the noodles too. One pkg each: Good Seasons Italian Dressing Mix, Hidden Valley Ranch Dressing Mix, Brown Gravy Mix. In one or two cups of water, add the mixes and stir. Pour over pot roast in crock pot. We love carrots so about half way through the day we add a pkg of baby carrots. remove the meat and carrots to cook the noodles on high till done. May need to add more water as they will absorb lots.

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About chaos

cha·os -noun 1. a condition or place of great disorder or confusion. My chaotic kitchen is the result of three kids, two adults, dog, cat, and fish, a food obsession, a wine drinking hobby, and too few hours in the day. Between trying to feed a family of five healthy, happy meals, watching my weight, saving my pennies, and staying partially sane I have picked up a few tricks along the way. So here they are: the very best tips, tricks, and recipes from my chaotic kitchen-to yours!